Shrimp alfredo pasta recipe for two

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Having to make a dinner date meal for two with little cooking experience can be stressful. Having to do so for a carnivore as a vegetarian can be much more challenging.

This week, I made Shrimp Alfredo Pasta inspired from Damn Delicious that modified both our diets and didn’t burn the house down.

Ingredients:

1 pound medium shrimp (peeled)

2 tablespoons olive oil

Dash of salt and pepper

8 ounces of penne pasta

1 (14.5 ounces) can petite diced tomatoes (drained)

1/2 cup mozzarella cheese

2 tablespoons parmesan cheese

2 tablespoons parsley

Sauce Ingredients:

2 tablespoons butter

4 cloves garlic

1 tablespoon flour

1 (6 ounce) can 2% evaporated milk

1 ounce cream cheese

1/3 cup vegetable broth

Directions:

Start by prepping the ingredients to save time. Measure out portions, open up cans, and mince garlic and parsley.

Begin by making the Alfredo sauce. In a skillet on medium heat, melt butter then add and stir garlic for one minute.

Whisk in flour until browned for one minute. Add evaporated milk and continue to stir until consistency thickens.

Add cream cheese and vegetable broth until smooth. Add salt and pepper, cover with a lid, and set aside.

Boil a pot of water and add penne pasta. Follow directions on package for cooking time.

While the pasta cooks, preheat oven to 400 degrees. Then take out a baking sheet and place shrimp, olive oil, and salt & pepper on sheet. Place in oven for 7-8 minutes or until pink.

Once the pasta has finished cooking, drain and pour into Alfredo mixture. Add drained tomatoes and mozzarella cheese. Mix contents and poor into square baking dish. Add parmesan cheese and place in oven on 350 degrees for 10 minutes.

With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo”, this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See the website of “Il Vero Alfredo” (also for franchising news).
I must clarify that other restaurants “Alfredo” in Rome do not belong and are out of my brand “Il Vero Alfredo – Alfredo di Roma”.
I inform you that the restaurant “Il Vero Alfredo –Alfredo di Roma” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
Best regards Ines Di Lelio